Marry Me Chicken Sausage Potato Soup Recipe
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Standard
Ingredients
Scale
- 1 pound Italian chicken sausage (casings removed or sliced)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken sausage and cook until browned and cooked through. If using ground sausage, break it up with a spoon as it cooks. Once browned, remove the sausage from the pot and set it aside on a plate.
- In the same pot, add the diced onion. Sauté for about 3 to 4 minutes until the onion becomes translucent. Stir in the minced garlic and chopped sun-dried tomatoes, cooking for another minute until the mixture is fragrant and the tomatoes begin to soften.
- Add the cubed potatoes, chicken broth, dried oregano, and red pepper flakes to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are soft, stir the cooked chicken sausage back into the pot. Pour in the heavy cream and stir well to combine. Let the soup simmer for another 2 to 3 minutes to allow the flavors to meld together and the soup to thicken slightly.
- Stir in the fresh baby spinach and the grated Parmesan cheese. Continue to stir until the spinach has wilted and the cheese is completely melted into the broth. Taste the soup and season with salt and black pepper as needed. Serve hot.